If you’re a waterfowl hunter, you may have goose or duck breasts in the freezer waiting impatiently for a special recipe. “Hey, you shot me, now eat me.”
Since ducks and geese can be difficult to prepare for discerning pallets, here’s a recipe that’s amazingly simple to prepare and grill. Ted Capel was kind enough to share his turkey hunting expertise with the Mason Dixon Outdoor Writers at a past convention and brought along several Canada goose breasts as an appetizer. The results were unanimous… yum!
- First, separate the breasts into halves and make a slit in each so
that it can be stuffed with cheese after marinating.
- Next, place the breast halves in a Ziploc bag and marinate in Coca-Cola for 24 hours. Be sure that the slits are open to allow the marinade to penetrate the interior of the breast.
Why the Coca-Cola? It’s an old deer camp trick, when you don’t have much in the cupboard, and it’s quite effective. Marinating in coke can give game meat a nice touch of sweetness, and if cooked right will carmalize nice on the grill.
- This step also has a secret ingredient. Helluva good cheese dip. You can make your own cheese dip with cream cheese and spices, but just trust us on this one.
- Remove and stuff with Heluva Good spicy cheese and close with toothpicks.
- Wrap each breast with bacon and grill at medium heat until the bacon is done to a crisp, which usually means the breast meat is rare-to-medium. Don’t cook the bacon too fast or the goose will be underdone. You want the goose to be a slight pink, don’t overcook – you want to be just at medium done.
- Slice and serve with your favorite beverage.
“I’ve eaten a lot of goose in my life and this is the best,” said one participant. Three Canadian goose breasts lasted about ten minutes.
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